Question about andouille sausage

Discussion in 'Sausage' started by fire it up, Mar 8, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Bought a pack of andouille sausage to throw on the smoker today and have a question. I read 2 different posts on here about andouille where one person hung the sausages to dry with a fan on them, the other poster had dunked them in an ice bath. So my question is...
    Should I do either of these suggestions? Mine aren't linked so I couldn't hang them to dry but could place them on a rack in front of a fan if need be.
    Won't be throwing on for a few hours because the butt needs to cook more.
    Thanks for any help.
  2. desertlites

    desertlites Master of the Pit OTBS Member

    I think the posts u read are from us that made our own sausage-is your sausage in caseings? and is it already cooked?I fan my bacon and sausage-before a smoke-the ice bath stops the cooking& firms the meat up.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Ok, guess I should have read the whole thing instead of skimming through. Interesting about shocking them in the ice bath to stop them from cooking. Wouldn't have known to do that.
  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    If you got them from the grocery store just throw them on there and let them do their thing... I promise you will love them!

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